Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leave the sides of the pan.

Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.

NOTES

Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.

If you require more gravy add sufficient quantity of hot water while adding the thin coconut milk to the curry.